Effect of fermentation on the functional properties of sorghum flour

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 1-5

  Elkhalifa, Abd Elmoneim O ^a   Schiffler, B ^b   Bernhardt, R ^b  

^a AHFAD UNIVERSITY FOR WOMEN   (Sudan)

^b SAARLAND UNIVERSITY   (Germany)

Author keywords

Fermentation; Functional properties; Sorghum flour

Indexed keywords

EMULSIFYING AGENT; WATER;

ACIDITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EMULSION; FERMENTATION; FLOUR; FOAM; GELATION; NONHUMAN; SERUM; SOLUBILITY; SORGHUM;

EID: 13844298994     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.058     Document Type: Article

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